Local Restaurant Inspections (May 1 through May 16)

Includes health inspection results for 15 restaurants in Holly Springs, Apex and Fuquay-Varina

May 17, 2025

Holly Springs, NC, May 17, 2025

Publisher’s Note: Our restaurant health inspection coverage now includes Holly Springs, Apex, and Fuquay-Varina.

Rules Governing the Sanitation of Food Service Establishments
Rule (15A NCAC 18A .2662 GRADING)

(a) The grading of food establishments is based on a system of scoring. A food establishment that earns a score of at least:

(1) 90 percent shall receive a grade A;
(2) 80 percent and less than 90 percent shall receive a grade B;
(3) 70 percent and less than 80 percent shall receive a grade C.

Permits shall be immediately revoked in accordance with G.S. 130A-23(d) for food establishments receiving a score of less than 70 percent.

Note: Individual restaurant inspection reports’ Observations and Corrective Actions are below the summary scores.

Summary Scores.

HOLLY SPRINGS

APEX

FUQUAY-VARINA

Holly Springs, NC

BLAZE PIZZA #1193

316 Grand Hill Pl, Holly Springs, NC
Inspection Date: 05/05/2025
Grade: A
Score: 97

Observations and Corrective Actions
39 3-305.11 Food Storage - Unopened dusting flour bags have grease dripping on them. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination.

49 4-602.13 Shelving and exterior of equipment such as reach in coolers throughout have soil debris. Cooler gaskets have sticky black residue. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

55 6-501.12 Walk in cooler floor needs cleaning of food debris including several meatballs. Physical facilities shall be cleaned as often as necessary to keep them clean.

CHEN'S GARDEN

523 N Main St, Holly Springs, NC
Inspection Date: 05/07/2025
Grade: A
Score: 98

Observations and Corrective Actions
43 3-304.12 Observed plastic single service container used as a scoop for dry goods. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.

47 4-101.19 Wooden rack in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

49 4-602.13 Shelving in walk in cooler has food/soil build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

FIRST WATCH #6036

304 Grand Hill Pl, Holly Springs, NC
Inspection Date: 05/12/2025
Grade: A
Score: 99

Observations and Corrective Actions
49 4-601.11 Some food debris build-up in reach in coolers (spilled egg). Cleaning needed of some cooler gaskets for soil; and grey cart has dried egg spilled on it. Non-food contact services shall be clean to sight and touch.

55 6-501.12 Some minor food soil build-up on walls. Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.

56 6-501.14 Ceiling vents near entrance in kitchen are have heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

KOBE HIBACHI SUSHI

515 N Main St, Holly Springs, NC
Inspection Date: 05/07/2025
Grade: A
Score: 95.5

Observations and Corrective Actions
2 2-102.12 No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

15 3-302.11 Raw chicken in make line above raw beef in reach in cooler below. In all coolers, store foods according to final cook temperatures. Reorganized according to final temps.

28 7-202.12(A) Raid insect spray for residential use stored in facility. Toxic materials shall have labeling that states that use is allowed in a food establishment. CDI by removing from establishment.

35 3-501.13 Shrimp thawing in container on counter. TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water at a water temperature of 21 C (70 F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under water.

41 3-304.14; Core; Wet wiping cloth at make line. Wet wipe cloths shall be stored in a container of chemical sanitizing solution at the appropriate concentration. No points taken.

43 3-304.12 Observed cernamic bowl used as scoop in cooked rice. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.

MARCO'S PIZZA #8285

133 Grand Hill Pl, Holly Springs, NC
Inspection Date: 05/05/2025
Grade: A
Score: 96.5

41 3-304.14(E) Sanitizer bucket stored on floor. Store sanitizer containers used for wet wiping cloths off the floor.

3-304.14(D) Wipe in almost empty sanitizer bucket not submerged. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. Alternately, establishment may use spray on sanitizer and single use towels.

44 4-901.11(A) Observed multiole clean plastic inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

47 4-202.11 Mulitple plastic container lids in walk in cooler have bad cracks. Multi-use food contact surfaces shall be smooth, free of breaks, cracks, chips, pits and similar imperfections. Disposed of.

49 4-601.11 Cleaning needed of wire shelves in walk in cooler. Non-food contact services shall be clean to sight and touch.

55 6-501.12 Floors have food debris under shelving and equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.11 Several inch hole in wall above prep table. Physical facilities shall be maintained in good repair.

Apex, NC

BAWARCHI GRILL SPIRITS

800 W Williams St, Apex, NC
Inspection Date: 05/14/2025
Grade: A
Score: 93.5

Observations and Corrective Actions
2 2-102.12 (A) Certified Food Protection Manager (C)
A certified food protection manager was not available during the inspection. An ANSI accredited certified food protection manager shall be available to all hours of operation.

20 3-501.14; Priority;
A large tub of cooked RICE was observed cooling on the counter at 80F. PIC stated the rice had been cooked this morning. The date/prep label had prep time at 11am. TCS (time/temperature controlled for safety) foods shall be cooled to 70F within 2 hours and to 41F within 6 hours. Total cooling time shall not exceed 6 hours. Rice was voluntarily discarded. EHS advised PIC to monitor cooling foods and place in refrigeration at 135F. ***CORRECTED DURING INSPECTION***

43 3-304.12 In-Use Utensils, Between-Use Storage (C)
Flour scoop handle observed laying in flour inside the bin. During pauses in food prep, keep handles up and out of the dry goods inside containers. Scoop handle removed from flour.

44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Several metal food containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing, store this equipment in a self-draining position that allows air drying. Pans were separated for drying. ***REPEAT VIOLATION***

47 4-501.11
The coating on shelving throughout kitchen is peeling and showing rust. This is a cleanability issue. Equipment shall be kept in good repair. Replace shelving in the near future to avoid a full point deduction. ***REPEAT VIOLATION***

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The outer surfaces of the all cooking equipment (grills and fryers) and all refrigeration equipment to include sides, top, bottom, front facings, prep lids, gaskets, and interior surfaces shall be detail cleaned due to food debris, splatter, and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency and develop a detail cleaning schedule. ***REPEAT VIOLATION***

55 6-501.12 Cleaning, Frequency and Restrictions (C)
The vent hood above stove has grease accumulation. The walls near the cookline are splattered with food residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of cookline area/equipment. ***REPEAT VIOLATION***

Additional Comments

Chef's quality brand tomato shade red food coloring used on certain foods. FD&C labeled

FIREHOUSE SUBS

1047 Beaver Creek Commons Dr, Apex, NC
Inspection Date: 05/07/2025
Grade: A
Score: 96.5

Observations and Corrective Actions
2 2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site during all hours of operation. EHS recommends more employees obtain ServSafe or equivalent certification. Food Handler certification does not meet this requirement.

22 3-501.16(A)(2); Priority; Multiple deli meats and meatballs in the reach-in cooler were observed between 42 and 45F. Refrigeration was left open for extended periods during a catering order shortly before inspection. Recently sliced deli meats were also observed on the tray portion above the fliptop unit well out of the refrigeration space below. Cut turkey and ham measured 48- 50F on this tray. Maintain TCS foods in cold holding at 41F or less. CDI- food was placed in the freezer to flash cool and had not been out of temperature for more than 4 hours according to PIC. Keep refrigeration closed as much as possible and ensure TCS food is stored under proper refrigeration at all times. Ambient temperature of reach-in unit measured 41F.

45 4-903.11(A)(C); Core; A roll of aluminum foil was stored directly below the hand towel dispenser at handwashing sink where it is exposed to dripping. Store single-use/single-service articles in a clean, dry location and where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- foil was relocated. No point taken.

47 4-202.11; Priority Foundation; A plastic container and two lids were observed chipped and cracked. Multi-use food-contact surfaces shall be smooth, free of cracks, chips, inclusions, pits, and similar imperfections. These can no longer be effectively cleaned. CDI - lids and container were discarded. Full point taken for repeat violations.

FOOD LION #1338 DELI

620 Laura Duncan Rd, Apex, NC
Inspection Date: 05/14/2025
Grade: A
Score: 100

Observations and Corrective Actions
None noted.

KWENCH JUICE CAFE

772 W Williams St, Apex, NC
Inspection Date: 05/14/2025
Grade: A
Score: 100

Observations and Corrective Actions
None noted.

WENDY'S

790 W Williams St, Apex, NC
Inspection Date: 05/08/2025
Grade: A
Score: 100

Observations and Corrective Actions
None noted.

Fuquay-Varina, NC

AVIATOR PIZZERIA BEER SHOP

601 E Broad St, Fuquay-Varina, NC
Inspection Date: 05/08/2025
Grade: A
Score: 94

Observations and Corrective Actions
10 6-301.12; Priority Foundation; Handsink near dough mixer did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Employee added paper towels during inspection.

16 4-703.11(B) Priority; After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. High temp dishwasher not reaching 160F. Plate simulator reading 151-155 after about 6 times running the cycle. High temp Water temperature shall be at least 180F. Must use three compartment sink to sanitize until dish machine can be repaired.

4-601.11(A); Priority Foundation; Stack of metal containers on dish rack with food debris and growth on the insides of containers. Strainer basket with black growth. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection. CDI.

21 3-501.16(A)(1);Priority; Queso, marinara and chicken in steam well unit at 70-99F. Maintain TCS foods in hot holding at 135F or above. Foods were placed into pizza oven to rapidly reheat during inspection. Employee stated items were removed from the cooler and placed into the steam well. Educated about proper reheating procedures to reheat foods before placing into steam well unit. Foods not at 135F should be discarded.

23 3-501.18; Priority; Properly dated container of cut salami dated 4/26 and container that had mac and cheese portions in walk-in cooler with date marking 4/29. Chicken in reach-in cooler with 4/29. Mac and cheese containers in front make line cooler without date markings. Mac and cheese prepared two days prior according to employee and dates added. Other items voluntarily discarded during inspection. Ensure prepared foods are date marked the day prepared OR day to discard and are sold or discarded within 7 days. No items frozen according to manager.

48 4-302.13 (B); Priority Foundation; Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Stickers or plate simulator can be used. Please order stickers or thermometer than can be run through dish machine to ensure machine reaches 160F for surface temperature to test hot water sanitizing.

49 4-601.11(B) and (C); Core; Sides of equipment, reach-in freezer bottom, and shelving throughout facility in walk-in cooler, reach in cooler and prep shelves soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

Additional Comments

Verification required for dish machine repair by Tuesday May 13th

BLUEGRASS BAGELS

100 Dickens Rd, Fuquay-Varina, NC
Inspection Date: 05/15/2025
Grade: A
Score: 98.5

Observations and Corrective Actions
43 3-304.12; Core; Found scoop handle touching product in dry goods container. Store in product with handles up and extending out of foods.

47 4-101.19 Garbage can badly melted. Nonfood-Contact Surfaces (C) Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a smooth material.

4-501.11 Rusty wire shelving in walk in cooler (indoor). Maintain equipment in good repair.

49 4-601.11(B) and (C); Core; Some food-debris in bottom dessert cooler. Some sticky build-up on wire shelving in walk in cooler (indoor). Non-food contact surfaces shall be clean to sight and touch.

CHIPOTLE #3024

1385 N Main St, Suite 120, Fuquay-Varina, NC
Inspection Date: 05/08/2025
Grade: A
Score: 99

Observations and Corrective Actions
33 3-501.15; Priority Foundation; Cooling Methods; Several containers of lettuce in walk-in cooler at 48-50F. with tight fitting lids and stacked on each other. Prepared foods shall be cooled from 70F to 41F in 4 hours by using one or more of the following cooling methods; placing the food into a shallow pans and thin portions, using rapid cooling equipment, in coolers loosely covered or uncovered if protected from overhead contamination. Lettuce removed from cooler and employee began placing into shallow pans in ice to return to walk-in cooler during inspection.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Minor buildup of food residue in reach-in cooler shelves. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt, dust, food residues and other debris buildup. Clean these shelves more frequently.

SUBWAY #54848 Walmart

1057 E Broad St, Fuquay-Varina, NC
Inspection Date: 05/14/2025
Grade: A
Score: 99

Observations and Corrective Actions
2 2-102.12 (A) Certified Food Protection Manager (C); Manager has expired ServSafe certificate. The designated person in charge shall be a certified food protection manager who has shown proficiency of required information by passing a test that is part of an accredited program. Information on upcoming classes reviewed during inspection.

TAQUERIA LA COSTENA

101 Dickens Rd, Fuquay-Varina, NC
Inspection Date: 05/15/2025
Grade: A
Score: 96.5

Observations and Corrective Actions
22 3-501.16 (A)(2) and (B); Priority; Cheese stacked above fill line on containers and mayo squeeze bottle stored on top of containers in make line above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI Food voluntarily discarded.

39 3-305.11 Case shrimp on floor in walk in cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

44 4-903.11(A), (B) and (D); Core; Observed a few clean inverted steel food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. No points taken.

47 4-101.19 Cardboard used on shelves in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

49 4-601.11 (B) and (C) Food debris on walk in cooler wire shelves. Non-food contact services shall be clean to sight and touch.

Holly Springs Update

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